Gazpacho Mold Recipe


MethodMain Ingredient


 Unflavored gelatin1⁄2 Ounce (2 Envelopes, 0.25 Ounce Each)
 Beef broth/Beef bouillon1 Cup (16 tbs)
 Tomato juice2 Cup (32 tbs)
 Salt1 Teaspoon
 Worcestershire sauce1 Teaspoon
 Black pepper1⁄4 Teaspoon
 Cayenne pepper1 Pinch
 Garlic salt1⁄4 Teaspoon
 Cucumber1 Small, peeled, finely chopped
 Green onions2 , finely chopped
 Tomato1 , peeled, seeded, finely chopped
 Lettuce leaves6
 Hard-cooked eggs/Basic deviled eggs1 , sliced (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 288 Calories from Fat 66

% Daily Value*

Total Fat 7 g11.4%

Saturated Fat 2.3 g11.4%

Trans Fat 0 g

Cholesterol 241.7 mg80.6%

Sodium 3329.9 mg138.7%

Total Carbohydrates 33 g11%

Dietary Fiber 5.8 g23.1%

Sugars 23.3 g

Protein 29 g57.1%

Vitamin A 185.1% Vitamin C 213.4%

Calcium 16.8% Iron 30.3%

*Based on a 2000 Calorie diet


In a small saucepan, sprinkle gelatin over beef broth or bouillon.
Stir over low heat until gelatin dissolves.
In a medium bowl, combine gelatin mixture, tomato juice, salt, Worcestershire sauce, black pepper, cayenne pepper and garlic salt.
Refrigerate until slightly thickened, 20 to 45 minutes.
Stir in cucumber, onions and tomato.
Spoon into 5 or 6 round, 2-inch molds.
Refrigerate until firmly set, 4 to 6 hours.
Arrange lettuce on 5 or 6 salad plates.
Invert molds onto lettuce-lined plates.
Garnish with hard-cooked eggs or Basic Deviled Eggs.